Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
نویسندگان
چکیده
منابع مشابه
Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments
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ژورنال
عنوان ژورنال: Le Lait
سال: 2006
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2006020